Rémoulette dressing


Rémoulette dressing
This is similar to rémoulade dressing, but with lemon juice instead of vinegar and with chopped chives added. The name comes from the French for chives: "ciboulette". In technical terms, it is a cold emulsion, like mayonnaise. Not just a tasty dressing for vegetables and salads, it also goes well with fish and cold meats.
80 K 3.8/5 (9 reviews)
Grade this recipe:
Keywords:
Last modified on: March 27th 2019
For 300 g, you will need:
  • 1 egg 1 egg
  • 2 Mustard 1 tablespoon Mustard
  • 3 lemon juice 4 tablespoons lemon juice
  • 4 salt salt
  • 5 pepper pepper
  • 6 oil 200 ml oil
  • 7 chives chives
  • Total weight: 325 grams

Change these quantities to make:
Times for this recipe
Preparation: 8 min.

Step by step recipe


Stage 1 - 3 min.
Rémoulette dressing
Put into a high-sided receptacle: 1 egg, 1 tablespoon Mustard, 4 tablespoons lemon juice, salt and pepper.

Stage 2 - 3 min.
Rémoulette dressing
Pour 200 ml oil on top.

Stage 3 - 1 min.
Rémoulette dressing
Blend for a few seconds until the dressing is emulsified.

Stage 4 - 1 min.
Rémoulette dressing
Finish by adding the chopped chives and mix in.

Your rémoulette dresssing is ready.
Remarks
If you'd like to try a slightly more exotic rémoulette, use lime juice instead of lemon.
Keeping: 1 or 2 days in the fridge, in a sealed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe7 RDI=3 %6 RDI=1 %210 RDI=30 %1,910 RDI=100 %8,000 RDI: 100 %
Per 100 g2 RDI=1 %2 RDI=0 %60 RDI=10 %590 RDI=30 %2,460 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Mustard
How much will it cost?
  • For 300 g : 0.95 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Creamy cauliflower and avocado salad
Creamy cauliflower and avocado salad

For this simple and delicious recipe of cauliflower and avocado salad, linked by a rémoulette dressing, you will surely notice the very creamy side of the whole, due to the association of avocado and sauce. This creaminess will become more pronounced if you stir the mixture. The name "Caulicado...
20 K 25 min.
Two-colour cauliflower salad
Two-colour cauliflower salad

Towards the end of winter you can sometimes find purple cauliflower, as well as the usual white sort, or purple-headed broccoli (calabrese). Mix the varieties for a delicious, crunchy two-tone salad.
50 K 20 min.
This recipe uses (among others)
Other recipes you may also like
Vanilla sugar
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of...
August 12th 2018426 K 15 30 min.
Small foie gras pasties
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras.
September 7th 2018326 K4.6 2 hours
Quick courgette soup with cheese
Quick courgette soup with cheese
This really is an express recipe, less than 30 minutes from washing courgettes to serving soup.
October 13th 2010271 K5 30 min.
Involtinis
Involtinis
Involtinis are small rolls of meat, usually veal, and cheese. Here is my version.
February 21th 2011400 K4.4 2 hours 55 min.
Shortcrust pastry (pâte brisée)
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
December 29th 2019390 K 24 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-08-17)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page